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French chef brings 'essential cuisine' to Singapore

In a nutshell: Art lovers with a foodie streak (or vice versa) are in for a treat at Odette – a sophisticated French restaurant that is housed in Singapore's National Gallery.

Who's the chef? Frenchman Julien Royer has a heavyweight CV including stints working for Michel Bras in France and Antonin Bonnet in London. He moved to Singapore in 2011, where he enjoyed success as head chef of Jaan.

The approach? Royer describes his cooking style as 'essential cuisine' – the very best seasonal ingredients and artisan produce from around the world put centre stage in elegant and refined dishes.

Typical dishes: The four-, six- or eight-course menus change regularly but diners can expect options such as French guinea fowl served with celeriac risotto and foie gras croquette or trout with grilled octopus and romanesco broccoli, splashed with miso caramel.

A few words on the room: Created by Singaporean artist Dawn Ng, the restaurant has a feminine feel thanks to the soft pink, grey and cream colour scheme, plus original artworks, including abstract collages of de-constructed food photography.

What's in a name? Odette is named after, and in tribute to, Royer’s grandmother.

Images: Portrait by Suasti Lye; dishes by John Heng; interior by Jovian Lim

On the pass

  • Julien Royer

Style of food

  • Modern French

Standout dish

  • Seared foie gras, miso caramel, lemon quinoa and Japanese strawberries